How to make Green curry

Ingredients

• 1 tablespoon vegetable oil
• 2 to 3 tablespoons Thai green curry paste (from a jar or packet)
• 400 ml coconut milk
• 500 g boneless chicken thighs, cut into thin strips
• 150 ml chicken stock or water
• 150 g green beans or Thai aubergines, cut into bite-size pieces
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 4 kaffir lime leaves, torn (optional)
• A handful of Thai sweet basil or ordinary basil leaves
• Steamed jasmine rice to serve

Method

1. Heat the oil in a large pan over medium heat, add the curry paste and fry for 1 minute, stirring, until fragrant.
2. Pour in about a third of the coconut milk and let it bubble for 2 minutes, stirring, until you see a little oil on the surface.
3. Add the chicken and stir to coat it in the paste, then pour in the rest of the coconut milk and the stock.
4. Bring to a gentle simmer, add the beans or aubergines and the lime leaves, and cook for 10 minutes, until the chicken is cooked through.
5. Season with fish sauce and sugar, taste and adjust, then stir in the basil and serve with rice.